CSA: Week 11

Our newsletter said that we were also supposed to receive more Bok Choy, but we didn’t. I have mixed feelings about this. On the one hand, I am sick of Bok Choy. On the other hand, I feel like I got cheated out of some of my produce.

The leeks, collard greens, and chard all went into one meal – a highly modified version of Bon Appetite’s “quick collard greens with Merquez sausage and couscous.” The recipe is modified for two reasons: (1) I wanted to use the unique produce delivered to us in the CSA and (2) Stillwater, OK does not have all the ingredients for this North African dish. This recipe is so modified, that I’m going to share my own recipe, like this is a cooking blog.

Recipe: Seasoned Greens, Sausage, and Couscous

Servings: about 5

Ingredients:

2 lbs dark greens, stemmed (I used 1 pound chard and 1 pound collard)

1 lb spicy sausage (I used Johnsonville’s “hot and spicy” brats, but chorizo or merguez would also work)

½ cup water

1 cup chopped leek (or onion would also work)

¼ tsp dried crushed red pepper

2 cloves of garlic, minced

¼ tsp ground cumin

¼ tsp ground cinnamon

10 ounces plain couscous, cooked according to package directions

Preparation:

Bring large pot of salted water to boil; add collard greens and boil until soft, about 3 minutes for sturdy greens, like collard greens, and 1 minute for more delicate greens, like chard.

I pickled the chard stems. I like pickled cucumbers. I hate pickled beets. I’ll let you know how these taste next week.

Scott’s favorite vegetable is green beans, so we ate those plain (with buffalo flavored chickenless nuggets). And I snacked on the lettuce. I love veggies that don’t require much preparation!

This week, it was easier to eat our CSA. I don’t know if that’s because we skipped last week with our vacation, so I was more rested. Or if this week was easier because we got less produce. Maybe a combination of the two.